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Garlicky Spinach Dip Recipe
Source: Food & Wine
8 Servings
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This brilliant green puree takes almost no time to make because it's not cooked. Serve it with sliced focaccia, Belgian endive leaves or both.
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RECIPE INGREDIENTS
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3/4 cup plus 2 tablespoons extra-virgin olive oil
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One 1/2 inch-thick slice peasant bread, about 6 inches wide
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1/2 pound baby spinach
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2 tablespoons fresh lemon juice
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1 garlic clove, coarsely chopped
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| RECIPE METHOD
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In a bowl, pour 2 tablespoons of the olive oil over the bread. Turn the bread to coat, then let stand until the oil is absorbed. Tear the olive-oil-soaked bread into small pieces.
| In a food processor, finely chop the spinach. Add the bread, lemon juice and garlic and process until well blended. Add the remaining 3/4 cup of olive oil and process to a fine puree. Scrape the puree into a bowl and season with salt and pepper. Serve at room temperature.
| WINE RECOMMENDATION :
| A light, fruity 1995 Plozner Tocai from Friuli is versatile enough to drink alone or pair with a variety of appetizers.
| Recipe reprinted by permission of Food and Wine. All rights reserved.
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| Nutrition Facts |
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8 Servings
Facts per Serving
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| Calories: |
239 |
Fat, Total: |
25g |
Carbohydrates, Total: |
3g |
| Cholesterol: |
0mg |
Sodium: |
44mg |
Protein: |
1g |
| Fiber: |
1g |
% Cal. from Fat: |
94% |
% Cal. from Carbs: |
5% |
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